Improve the performance of bakery products


Shortening and oils are an integral part of any successful donut operation.

Roger Daniels, vice president of research, development, innovation and quality at Stratas Foods, explains the following tips for making donuts with the right oil.

“For best results, use a high oleic oil-based frying shortening. The chemistry of what defines a high oleic oil provides the perfect frying medium to achieve the balance between visual attributes and flavor of the donut We recommend high oleic soybean oil or oils made from high oleic sunflower and cottonseed oils. oleic is not available, a high quality base soybean oil would be the next choice,” says Daniels.

Temperature is also important. For all types of oils, the best oil temperature for quality donuts is at or around 335°F. In fact, frying too low or too high is the most common mistake made in frying. preparation of donuts.

“Too low temperature and the donut will have an underdeveloped texture due to excess oil and show a light or weak donut color. Too high a temperature and the donut will be too dark in color and the flavor may be altered,” says Daniels.

New texture system

Kerry, the world leader in taste and nutrition, has launched Puremul™, a new texture system that allows manufacturers to reformulate using a label-friendly, non-GMO alternative that overcomes existing challenges in the supply of sunflower. It is an innovative natural texturing system that can replace the use of sunflower lecithin and mono- and diglycerides in multiple applications including baked goods and plant-based beverages, making it makes the new essential ingredient for a multitude of development projects.

With today’s supply chain challenges and volatile sunflower lecithin prices, Puremul™ offers manufacturers a much needed alternative. Additionally, the technology helps solve the perennial problem of clean label emulsification by replacing the functionality of mono- and diglycerides in a number of applications, from baking to beverages. Consumers may feel satisfied with the ingredients in the foods they buy, having replaced perceived unhealthy ingredients (mono- and diglycerides) with a cleaner alternative.

Kerry’s Beyond the Label study found that 82% of US consumers believe a clean label is important, and almost as many actively evaluate the ingredients listed on food packaging. Many consumers believe that mono- and diglycerides are undesirable ingredients, and more than 60% prefer breads with simple, recognizable ingredients. According to the FMCG Gurus 2021 study, 74% of US consumers find natural and non-GMO claims very appealing and more than 70% express concern about the use of synthetic ingredients in products. Puremul addresses these concerns.

Tim Cottrell, Business Development Manager for Emulsifiers, Texturizers and Acacia Gum, North America, said, “The Kerry Puremul Texture System is an exciting ingredient innovation developed from our long experience research with acacia, a natural, sustainable, herbal product. source of ingredients for food and beverage applications. We believe manufacturers and developers of baked goods and plant-based beverages will find it an exciting and clean emulsification alternative to use in both reformulations and new product development.

Flavor trends

According to Vincent Barcelona, ​​Sales Manager – National Accounts and Culinary at Stratas Foods, here are some of the current donut taste trends:

  • Donuts stuffed with tiramisu
  • Creme Brulee Glazed Donuts
  • Chocolate babka donuts
  • Blueberry beignet with candied ginger crumbs
  • Donut with melted caramel crumbs
  • Iced fruit punch and Earl Gray tea crumbs
  • Challah donut with chocolate mousse

About Author

Comments are closed.